Chef Patrick Glennon is an award winning chef with more than 26 years of experience in the seafood wholesale and restaurant hospitality business. Currently, he is the head chef at Santa Monica Seafood located in Costa Mesa, Calif. and is co-owner of Quality Plus Trading, which serves the food service community with high quality products. He is also one of the founders of the Culinary Liberation Front – a non-profit organization that promotes environmental initiatives and nutritional education in the restaurant industry. Chef Glennon has trained in the kitchens of some of the top chefs in the world such as Jacques Maximin (Negresco, Nice), Alain Ducass (Hotel Juana, Juan les Pines), Christian Plumaeil (Auberge de l’Esterel), Roger Verger (Moulin de Mougins, Vence) and Bruno Cirino (Le Grand Hotel, Saint Jean del Luz).

Rob Wilson from Montage – Laguna Beach

Executive Chef Rob Wilson joined Montage Laguna Beach in 2010 to oversee culinary operations with an emphasis on special events. As executive chef, he manages the day-to-day operations of the main kitchens and ensures that the best quality products are used throughout the property. Chef Wilson has an extensive culinary background, and is a graduate of Culinary Institute of America (CIA) in New York. He began his culinary career when was just a teenager and started as a dishwasher at the Dana Point, California Chart House Restaurant. His culinary path has included time at Surf and Sand Resort in Laguna Beach, California, where he worked as a Sous Chef. Prior to joining Montage Laguna Beach, Chef Wilson served as executive chef at The Ritz Carlton, Laguna Niguel.

Greg Daniels from Haven GastroPub (Orange)

A Southern California native, Chef Greg Daniels’ passion for cooking was sparked when he was just 15 and working at a fast food joint, where he fell in love with the camaraderie of a restaurant environment. In his 20s, Chef Daniels paid the bills by working as a bartender at several Orange County restaurants and lounges, but he never lost sight of his dream of becoming a chef. Chef Daniels enrolled in the Le Cordon Bleu program at the California School of Culinary Arts in Pasadena, Calif. During his culinary career, Chef Daniels worked as a line cook at acclaimed dining establishments such as Pascal in Newport Beach, where he further honed his skills. After leaving Pascal, he worked alongside Executive Chef Andrew Sutton at Napa Rose in Anaheim, which gave him the opportunity to work in a kitchen with a more modern flair, as well as learn new cooking techniques. At the newest Haven outpost, he continues to create dishes that push the boundaries of what is commonly known as pub food, and making sure it pairs perfectly with the restaurant’s wide selection of craft beers and cocktails. “

Ryan Adams is the chef/owner of Three Seventy Common Kitchen+Drink, a Laguna Beach community hub to gather for good food, fun and camaraderie. Formerly the executive chef of Sorrento Grille, Chef Adams purchased the venue in 2011 and revamped it to offer a new urban look and farm-to-table fare. He is a longtime supporter of sustainable cuisine and works closely with local farmers and purveyors to create his ever-changing contemporary American menu. A Laguna Niguel native, he is a graduate of California Culinary Academy in San Francisco and honed his skills at various restaurants there, including Stars, One Market and Vertigo. He moved to Maui, Hawaii, working as chef de cuisine at Lahaina Grille; then had cooking stints in Chicago and New York before returning to Orange County to open Citrus City Grille in Old Towne Orange. He was also the opening chef and sous chef for French 75 in Laguna Beach, and was the corporate chef for David Wilhelm’s Culinary Adventures, where he ran and designed all the restaurant kitchens.

Justin Monson – The Vine/St Roy Chefs Pub (San Clemente)

At the young age of 13, ChefJustin Monson, found his culinary calling in life when his mother took him to a French cooking class at Bonsoir Charles in San Clemente. A graduate of the Culinary Institute of America, Chef Monson refined his culinary skills in the kitchens of notable chefs Christian Rassinoux and Patrick Glennon at the Ritz Carlton, Laguna Niguel. He then relocated to Napa Valley and worked as Saucier at Auberge Du Soleil, working under Chef Andrew Sutton, now at Napa Rose. He returned to Southern California to become executive chef at French 75 in Laguna Beach. In 2003, Monson, along with his wife Dorine, opened The Vine in San Clemente.

Craig Connole – K’ya Bistro/House of Big Fish (Laguna Beach)

Named Best Chef in Orange County in March 2010, Chef Craig Connole is hailed for his creative approach to cuisine. Born and raised in Newport Beach, Chef Craig started his career at the infamous Gina’s Pizza in Corona del Mar in the 1980s. After making his name around southern California with flavorful stints at the Four Seasons, Meriden, and Windows on the Bay in Newport Beach, he had six successful years at the Ritz Carlton Kapalua and spent some time in the modern day restaurant Mecca—Las Vegas. He returned to his roots when the owners of La Casa del Camino lured him back to Laguna with an invitation to reinvent the restaurant at their hotel. Connole shifted the direction of K’ya in January 2009, morphing the Cal Asian menu to old school French Italian Bistro and deconstructed the traditional three-component meal way of thinking by creating a myriad of small plates. The success of K’ya propelled Connole into his newest venture of House of BIG FISH and Ice Cold Beer, another popular Laguna Beach location.

Paul Buchanan – Primal Alchemy

After graduating with honors from the California Culinary Academy in San Francisco, Chef Buchanan honed his cooking skills in some of the best kitchens in Southern California, including Water Grill, Patina, Pascal’s and Campanile. At Patina, he executed large scale events like the Oscars, Emmys, SAG Awards gaining valuable experience in logistics as well as cooking. He brought his passion for seasonal, sustainable, local cuisine to the event industry by creating Primal Alchemy, the first catering firm to adhere to these principles. Primal Alchemy offers catering for both corporate and private clientele, serving from two to 2000 guests.

Proceeds from the “Great OC Farm to Table Dinner™” will benefit the Culinary Liberation Front.

About the Culinary Liberation Front

The Culinary Liberation Front is a non-profit organization that supports local farmers, fisherman, ranchers and vintners to survive in a market of imports and outsourcing. The goal of the Culinary Liberation Front is to promote local, sustainable, consciously-sourced and responsible menus; and to bring together amazing people and great food, celebrating positive change and a more sustainable world. The organization has a growing membership of over 500 chefs, restaurateurs, culinary students and foodies. For more information, please visit www.culinaryliberationfront.com.

About the Taste of Orange County™

The Taste of Orange County™ is Southern California’s premiere food, wine and entertainment festival featuring over 50 restaurants and wineries. This two-day event (June 16 -17) will showcase OC’s burgeoning and dynamic culinary scene. In addition, this event will include everything from local restaurant tastings to wine seminars and cooking demos from Orange County’s top chefs with a world of culinary experience. Rounding out the weekend event, will be a variety of art, entertainment and music. The “Taste of OC” will deliver a grand event that is sure to please every palate. Event schedules more information is available online at www.TasteofOc.com